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"My new pig out food is Indian food. I eat it like three times a week. It's so good!"
- Jennifer Love Hewitt, Actress

"Indian vegetarian... I not only love it... it makes me feel healthy when I eat it"
- David Cross, Sr. Consultant,
  Agora Publishing

Recipes: Vindaloo

Kali's Vindaloo Beef with Vegetables

  • 1 jar Kali's Table Vindaloo Hot Masala Cooking Sauce
  • 1 lb beef, tender cut (e.g. sirloin, ribeye, etc.) cubed or sliced thin
  • 2 Tbsp oil
  • 1 large sweet potato, peeled and cubed
  • 1 cup green beans, chopped
  • 6 shallots or 10 - 12 pearl onions

Preparation:

In a large frying pan, lightly brown the cubed or sliced beef in the oil. Add jar of Kali's Table Vindaloo Hot Masala Cooking Sauce. Cover and simmer 20 minutes. Add cubed sweet potato, shallots or pearl onions and simmer an additional 10 minutes. Add green beans and simmer 5 more minutes.

Serve with steamed basmati rice and Mango Lassi (see Side Dishes & Accompaniments) for a complete meal. Serves 4.


Kali's Vindaloo Chicken with Snap Peas

  • 1 jar Kali's Table Vindaloo Hot Masala Cooking Sauce
  • 1 lb skinless, boneless chicken breast or thighs, cubed
  • 2 Tbsp oil
  • 1 cup snap or snow peas
  • 2 Tbsp cilantro, chopped
  • 1/2 cup plain yogurt

Preparation:

In a large frying pan, sear the cubed chicken in the oil. Add jar of Kali's Table Vindaloo Hot Masala Cooking Sauce. Cover and simmer 10 minutes. Add snap peas and simmer 5 minutes. Garnish with cilantro.

Serve warm with either steamed rice or flat bread. Serves 4.


Kali's Quick Indian Chili

  • 1 jar Kali's Table Vindaloo Hot Masala Cooking Sauce
  • 1 large cooking onion, chopped
  • 2 Tbsp oil
  • 1 lb extra lean ground beef
  • 1 - 14 oz can of diced tomatoes
  • 2 - 14 oz cans of beans of choice (e.g. kidney, red, black, etc.)
  • 1 - 14 oz can sweet corn or 2 cups frozen sweet corn
  • Chopped cilantro for garnish

Preparation:

In a large frying pan, carmelize onions (saute until golden brown) in the oil being careful not to overcook. Add the ground beef, cook 5-10 minutes to brown. Add jar of Kali's Table Vindaloo Hot Masala Cooking Sauce, diced tomatoes, canned beans and corn. Simmer 15 minutes. Garnish with chopped cilantro; serve with flat bread and Mango Lassi (see Side Dishes and Accompaniments). Serves 4 - 6.

Tips:
Combine different types of beans for additional appeal and to suit personal preference.

For a milder chile, substitute Kali's Table Vindaloo Hot Masala for Kali's Table Classic Punjabi Masala Cooking Sauce.